Gluten-Free Strawberry Crisp

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Strawberry season is the perfect time to make this easy gluten-free strawberry crisp recipe! Bursting with fresh berry flavor & finished with a simple oat crumble, it’s summer’s favorite dessert.

gluten free strawberry crisp in a white bowl topped with vanilla ice cream

It’s strawberry season!

There’s nothing quite like peak-of-the-season sweet strawberries is there? The sweet, tangy, juicy flavor of the fresh fruit is so good in all the things, whether you’re using them to top waffles, garnish a cheesecake, or mix up a mocktail. I love all the strawberry desserts! And that includes this yummy Gluten-Free Strawberry Crisp.

You might quibble about whether this recipe is a strawberry crumble or a crisp, but I’m sticking with the generally-accepted definition that a crisp includes oats, where a crumble doesn’t. With that in mind, I make my gluten-free strawberry crisp with oats in the topping, and the result is absolutely delicious.

From the jammy strawberry filling bursting with fresh berry flavor, to the buttery oat crumble topping, this strawberry crisp recipe is a delight from start to finish. (Especially when you add a scoop of vanilla ice cream on top!)

Here’s what you need to make our easy gluten-free strawberry crisp recipe…

ingredients for gluten free strawberry crisp
white 8x8 pan of gluten free strawberry crisp

Simple Ingredients For This Easy Strawberry Crisp:

  • Fresh Strawberries. I think fresh ripe strawberries have the best flavor! (See the FAQ for using frozen berries)
  • Sugar. Then, a little sugar brings out the natural sweetness in the berries. You can use half of the amount of maple syrup or honey instead of sugar for the filling, but don’t substitute them into the crisp topping or it won’t turn out!
  • Orange Juice. Just a splash of citrus adds acidity, which brightens the berry flavor. You can use lemon juice instead if that’s easier for you!
  • Vanilla Extract. Just a dash in the filling, then some for the oat topping.
  • Cornstarch. This will give the strawberry crisp filling a perfect glossy, jammy texture. (It works WAY better than gluten-free flour in the filling!)
  • A Pinch Of Salt. To balance the flavors.
  • A Quick Oat Crumble Topping. Just like in our gluten-free blueberry crisp, we’re making a quick oat crumble topping from butter, brown sugar, a 1:1 gluten-free flour blend, gluten-free oats, vanilla, and salt. It’s my go-to gluten-free crumble topping for ALL my favorite fruit crisp recipes!

Ingredient Check: Use Gluten-Free Oats!

If you’re gluten-free or baking for someone with Celiac disease, you MUST use certified gluten-free oats to keep this safe for Celiacs. We have good luck with Bob’s Red Mill, One Degree, and Trader Joe’s brands, though there are others out there. Certified gluten-free brands use practices and facilities to keep their oats safe for gluten-free folks!

making gluten-free strawberry crisp step by step

How To Make Gluten-Free Strawberry Crisp, Step By Step:

  1. Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish or casserole dish (I use an 8-inch or 9-inch square pan). 
  2. Start The Filling. In a large bowl, combine strawberries, sugar, orange juice, cornstarch, and salt. Stir to coat the berries well (you want the cornstarch evenly distributed). 
  3. Pour The Strawberry Mixture Into The Baking Dish and set aside while you mix up the crumble topping. 
  4. Start The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine cubed butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt. 
  5. Mix Until Clusters Form. Using a fork, pastry blender, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined. 
  6. Sprinkle Crumble Over The Strawberry Filling. Distribute the oat crumble mixture over the strawberry filling. (I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces.)
  7. Bake The Crisp in the oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)
  8. Cool A Bit Before Serving. Remove the strawberry crisp from the oven and cool 20-3o minutes before serving, if possible. This will allow the filling to set a bit. (It’s much thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
  9. Serve & Store. Enjoy strawberry crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days. 
gluten free strawberry crisp in a white bowl topped with vanilla ice cream

Serving Ideas & Variations To Try

In my opinion, the BEST way to serve strawberry crisp (and all fruit crisps!) is with a big scoop of vanilla ice cream! It’ll melt over the still-warm crisp, and the combination of warm fruit filling + crispy oat topping + melty ice cream is MAGIC. It’s the perfect dessert in the summer!

If you’re not an ice cream fan, you can add a dollop of whipped cream + some chopped pistachios for a tasty (& pretty!) twist.

Variations To Try:

  • Add Nuts! You can add a little crunch by mixing in some chopped almonds or pistachios into the crisp topping. (Or, sprinkle them on at the end so they don’t burn in the oven!)
  • Try Cinnamon. If you love cinnamon in your crumb topping, feel free to add 1/2 teaspoon up to 1 teaspoon for a cinnamon twist!
  • Mix Up The Berries! You can use half strawberries and half raspberries, or try a mix of strawberries, raspberries, blackberries, and blueberries for a mixed-berry spin.
  • Use Arrowroot Instead. If you prefer, you can use arrowroot starch instead of cornstarch. Just know it doesn’t thicken as consistently or evenly as cornstarch will.
  • Make It Vegan! You can make this as vegan strawberry crisp by using vegan-approved sugar and a vegan butter (like Earth Balance) in place of the regular butter. Then, it’s both gluten-free and dairy-free!
gluten free strawberry crisp in a white bowl topped with vanilla ice cream

FAQ + Tips And Tricks For The Best Strawberry Crisp

Can You Use Frozen Strawberries To Make Strawberry Crisp? Yes, though there are a few things to keep in mind. The ice crystals from the frozen berries will add liquid to the recipe, making the filling a bit more liquid as they melt. You can offset this by adding 1/2 Tablespoon more cornstarch to the filling or baking a bit longer to allow it to thicken. Make sure the filling is bubbling before you remove it from the oven, or it won’t set up well.

What’s The Best Way To Reheat Strawberry Crisp? To reheat leftover strawberry crisp, I put it back in the oven at 350 degrees for 10-15 minutes. This helps re-crisp the oat topping and warm the filling through.

How To Freeze Strawberry Crisp. If you’d like to make gluten-free strawberry crumble in advance, you can assemble it unbaked, then cover it well with a layer of plastic wrap and foil. Remove the plastic wrap and foil before baking and place in a COLD oven, rather than a pre-heated one. (This allows your pan to gently warm, rather than go from cold to hot suddenly, which can cause pans to warp or even crack.) Place the crisp in a cold oven, then turn the oven to 350 degrees and add an additional 5-10 minutes or so to the bake time.

Can I Double This Recipe? You bet! If you want to make your blueberry crisp in a 9×13, simply double the quantities (hit that 2x button in the recipe card to make it easy!). You’ll bake it for the same length of time (40-50 minutes)

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gluten free strawberry crisp in a white bowl topped with vanilla ice cream

Gluten-Free Strawberry Crisp


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  • Author: Emily Dixon, One Lovely Life
  • Total Time: 1 hour 5 minutes
  • Yield: 912 Servings 1x
  • Diet: Gluten Free
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Description

Strawberry season is the perfect time to make this easy gluten-free strawberry crisp recipe! Bursting with fresh berry flavor & finished with a simple oat crumble, it’s summer’s favorite dessert.


Ingredients

Scale

For The Strawberry Filling:

  • 6 cups (about 2 pounds) fresh strawberries, quartered or halved 
  • 1/4 cup (30 grams) granulated sugar
  • 2 Tablespoons cornstarch (use 3 Tablespoons for thicker filling)
  • 1 Tablespoon orange juice
  • 1/2 teaspoon vanilla extract
  • pinch of salt (less than 1/8 teaspoon)

For The Crumble Topping:

  • 6 Tbsp. cold or slightly softened butter, cut into small cubes
  • 3/4 cup (150 grams) brown sugar
  • 1/2 cup (60 grams) gluten-free measure-for-measure flour, weighed or scooped & leveled
  • 3/4 cup (45 grams) gluten-free oats (quick-cooking, rolled or a mix)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish (I use an 8-inch or 9-inch square pan). 
  2. Start The Filling. In a large mixing bowl, combine strawberries, sugar, orange juice, cornstarch, and salt. Stir to coat the berries well (you want the cornstarch evenly distributed). 
  3. Pour The Filling Into The Baking Dish and set aside while you mix up the crumble topping. 
  4. Start The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine cubed butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt. 
  5. Mix Until Clusters Form. Using a fork, pastry blender, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined. 
  6. Sprinkle Crumble Over The Strawberry Filling. Distribute the oat crumble mixture over the strawberry filling. (I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces.)
  7. Bake The Crisp in the oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)
  8. Cool A Bit Before Serving. Remove the strawberry crisp from the oven and cool 20-3o minutes before serving, if possible. This will allow the filling to set a bit. (It’s much thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
  9. Serve & Store. Enjoy strawberry crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days. 

Notes

  • To Reheat Strawberry Crisp: I put it back in the oven at 350 degrees for 10-15 minutes. This helps re-crisp the oat topping and warm the filling through. 
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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